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Re: Pinoy Hangout Thread v. 16

[RANT]
man i'm so depressed right now. I was a victim of miscommunication and I had my hopes up for a month just to end up embarrassed.

I was called by this hotel about a training program of a supervisor position and I was so excited about it. Besides what had I got to lose, they were going to train me and I was a fresh graduate? When I went for my final interview with the executive chef, apparently he wasn't looking for anybody to train, he was already looking for someone who's had YEARS AND YEARS of experience!

I could have defended myself that I was misinformed by the Hiring department but words were stuck in my throat! I was so embarrassed I almost cried and focused all my energy into not crying! He was looking at me like, "look here, you're in over your head" or "what made you think you'd be qualified, hello?"

It was excruciatingly painful~! I could say a lot of things but I didn't because of the goddamn tears that were ready to fall that if I move a muscle by trying to talk they'd fall!

Re: Pinoy Hangout Thread v. 16

Why not go for an apprenticeship and just rise through the ranks? I mean, sure it is slower than applying for a supervisory position, but at least you're able to hone your technique and gain street cred along the way. I myself intend on taking up an apprenticeship after I graduate since school+internship really isn't enough to prepare you for the line. One of my chefs once told me "it takes 10 years to make a good chef"... I can't even count the year and a half I spent as a commis/prep cook in those 10 years since it's supposedly 10 years in the line zzz...

Re: Pinoy Hangout Thread v. 16

After the interview I walked by Jollibee, turned back and bought myself a 2pc burger steak, a yum, and spaghetti.

After which I went to starbux, got myself a coffee jelly frap, and a belgian waffle with whipped cream and strawberry topping.

tapos naubos na pera ko haha.

Originally Posted by The Paperman

Why not go for an apprenticeship and just rise through the ranks? I mean, sure it is slower than applying for a supervisory position, but at least you're able to hone your technique and gain street cred along the way.

See, the funny thing was, I never applied for that position. I was called in as a pastry temp, and I turned them down because I didn't like pastry. And the HR Director probably reviewed my application so she called me for another interview for this training program, of which I accepted. wouldn't you?

Apparently there was a miscommunication between the chef and the HR about what they each wanted for staff. during the time I was interviewed by the HR, the chef was in Italy for vacation and he probably didn't wanna talk about work. By the time I was interviewed by the chef, I checked in to see if the HR director was there but she had the day off.

Honestly I didn't even care if I was a temp or not, but they did call me for this position and I gladly accepted.

Re: Pinoy Hangout Thread v. 16

I would have taken it... the only difference is that I'm an asshole, so I might have mouthed off.

Unemployed because it's the stage you go through while looking for work... Or I might apply for a job at my school. As much as I'd love to make it big as a musician, the music scene is a whole lot crappier than the kitchen scene when it comes to pay and job security... not that being a cook (yes cook, chef is reserved for the boss...) is a consolation or anything.